Ingredients:
- 500g white fish fillets (e.g., cod, sole), cut
into chunks
- 250g shrimp, cleaned, decorticated and deveined.
- 250g fresh calamari or squid cleaned (you can buy
fresh calamari zhich is better or frozen calamari. If you buy it frozen,
look for calamari that is already cleaned.)
- 200g Rice
vermicelli
- 3
garlic cloves, minced
- 4 tablespoons
water
- 1tea spoon fresh parsley, chopped mince
- 1 tea spoon cup fresh coriander, chopped mince
- 1/2 tea
spoon paprika
- 1/2 tea
spoon pepper
- 1 tea spoon
turmeric
- ½ tsp (fish
pastilla spices : dried coriander seeds + dried garlic powder + paprika
+ dried thyme leaves + dried ginger powder + curcuma (or turmeric) )
- à if not available; use instead of 1/4 tea spoon of thyme leaves
chopped + 1/4 tea spoon of ginger powder + 1/ 3 tea spoon dried coriander
seeds powder
- 1 table spoon thick soy sauce. ( I prefer using
it because it doesn’t come out too salty after cooking); if you use light
soy sauce adjust salt or use less soy sauce ½ table spoon would be enough)
- Salt to taste
- 1/4 cup
vegetable oil
- 1/4 cup
butter, melted
- 12 sheets of moroccan warqa or phyllo dough
- A half lemon juice
- Fresh mushrooms
- Dried black mushrooms
- 1 table spoon dried wakame seaweed
- Lemon
wedges (for serving) ;
- 12
whole shrimps for serving
- Grated edam cheese
Instructions:
o Soak the rice vermicelli in hot water for about 10 minutes, or until soft. Drain and cut into shorter lengths with kitchen scissors. Set aside.
2. Prepare the fish marinade or (fish shermoula):
o
In a sauce pan, heat the following marinade over medium heat : mix the
chopped parsley, coriander, garlic, lemon juice, ½ tea spoon fish pastilla
spices + paprika + turmeric + pepper + salt + soy sauce + 2 table spoon of
vegetable oil + 4 table spoons of water ; let it boiling until water comes out
but not to the thick point.
We cook the marinade to remove
the pronounced taste so when we mix it with seafood; the taste of seafood is
preserved .
- Only rehydrate the leaves or fronds you need.
- To rehydrate seaweed, place it in a large bowl filled with cold water. Let soak for 10 to 15 minutes, or until seaweed is supple; it will expand 6-10 times its dried size.
- Rinse and drain it in a colander bowl.
- Chop fine the drained wakame seaweed dice and set aside.
- The wakame offers a sweet and marine flavor.
4.Prepare
the dried black mushrooms:
- Soak dried black mushrooms in hot or boiling water for 15-20 minutes.
- Rinse and drain them in a colander bowl.
- Chop fine dice and set aside.
- In the following steps after cooking rare every ingredient and draining them in a colander each one apart,(you leave each ingredient separately to drain before being combined). Get the wet or the residual broth left and add it to the rice vermicelli, let it absorb the broth then drain it in a colander.
- Add the residual liquid to the fish marinade and boil the marinade and keep stirring well until it becomes thickened and oily.
5.Prepare
fresh mushrooms:
- Place mushrooms in a colander.
- Quickly rinse with cold water; shake off excess water.
- Brush off the dirt or cut off any section of the mushroom that is holding dirt, generally this is the base or end of the stem of the mushroom.
- Slice them.
- In a frying pan; over medium heat: put 1 table spoon of vegetable oil and a knob of butter; add sliced mushrooms ; pepper and salt to the taste
- Stir well, the mushrooms go through a process of getting nice and golden brown first, then releasing all of their water. Don’t let the water evaporating completely.
- Drain in a colander bowel and set aside.
6.Cook the
Seafood:
- In a large skillet, heat the vegetable oil and a knob of butter over medium heat.
- Add a table spoon of fish marinade. Add white fish fillet. Stir well.
- Cook rare until it is just little done (about 3-4 minutes). I recommend the lowest level of doneness to preserve flavor and because it will finish cooking in the oven once into.
- Prepare the calamari. Take the calamari tube and cut them into rings about a half inch wide.
- Get a large frying pan and add a few tablespoons of oil. Use good olive oil or only vegetable oil and a knob of butter. Be careful not to overcook. Remove from heat and set aside to cool.
7.Combine
the Mixture:
- In a large bowl, mix the cooked seafood, wakame seaweed, fresh and black mushrooms, softened rice vermicelli.
- Add residual fish marinade after being thickened.
- Mix well all the ingredients; drain one last time in a colander bowel. If it is still wet, phyllo sheets will break and the stuffing will come out.
8.Assemble
the Pastilla:
- Preheat the oven to 180°C (350°F).
- Grease a round baking dish (about 25cm/10 inches in diameter) with some melted butter or better use baking paper.
- Place a sheet of warqa or phyllo pastry in the dish, letting the edges hang over. Brush the sheet with melted butter. Repeat with 5 more sheets, layering them in a circular pattern, brushing each with butter.
- Spoon the seafood mixture into the center of the pastry.
- Sprinkle the grated Edam cheese over the filling.
- Fold the overhanging pastry sheets over the filling.
- Cover the top with the remaining pastry sheets, buttering each layer. Tuck in the edges to form a sealed package. Brush the top with the beaten egg.
9.Bake the
Pastilla:
- Place the assembled pastilla in the preheated oven and bake for 1 hour, or until the pastry is golden and crisp and when there is still no liquid in the bottom.
10.Serve:
Let the
pastilla cool for a few minutes before slicing. Serve with lemon wedges and
whole shrimps on the top.
Nutritional
Information (Per Serving) Assuming the recipe yields 4 to 6 servings:
Nutritional
Highlights:
•High in
protein, thanks to the fish, shrimp, calamari and seaweed, making it a
nutritious main dish.
•Moderate
fat content due to the olive oil and butter, providing a balance of healthy
fats.
•The use of
fresh herbs and spices adds flavor without additional calories.
•Contains a
good amount of essential vitamins and minerals such as Vitamin B12, Selenium,
and Iron from the seafood.
•Enjoy this
nutritious and flavorful Moroccan dish!
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